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Old 03-26-2009, 04:33 AM   #1
digdan's Avatar
Aug 2005
Pasadena, CA
Posts: 494
Liked 6 Times on 6 Posts

I miss placed my solution to calibrate my pH meter right before I was to brew my mead. I looked up some common liquids with pH and found that Milk has a constant 6.7 to 6.8 pH. So I calibrated my pH meter with milk I let sit to room temps. I rinse my meter after every test and I never put the solution back into the carboy.

After the brew session and I was putting everything away I found my calibration solution... for giggles I tested it out, and sure enough my pH meter was calibrated to the 2nd decimal (7.00 that's a tenth right, man I'm getting old)

I think I'm going to stick to milk instead of buying calibration solutions. Since milk manufactures are articulate about pH of their milk.

Hope this helps someone

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Old 03-26-2009, 04:37 AM   #2
llazy_llama's Avatar
Jan 2009
Rapid City, South Dakota
Posts: 2,839
Liked 90 Times on 28 Posts

Originally Posted by digdan View Post
...calibrated to the 2nd decimal (7.00 that's a tenth right, man I'm getting old)
Nope, that's a hundredth.

Informative post though, I'm sure it'll help someone.
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

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